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Thursday, April 3, 2014

{recetas} Kid's Breakfast

I have a big, giant confession to make.

I do not like cereal.

I think it's gross. It gets soggy when you add the milk. Unless you gobble it up in 2.4 minutes. But who can eat cereal that quickly?

I try to avoid cereal at all costs. The last time I ate cereal was the day I went into labor with Kid. I ate cereal every day while I was pregnant to ensure I ate breakfast. But since then, no thank you to cereal!

I have gotten into the habit of making an egg bake for breakfasts during the week. This has made mornings so unbelievably easy, especially with Kid now devouring human food.

(the kid can eat)

The best part about an egg bake is that you can add whatever you'd like.

And the other best part? After baking, you can cut it into pieces and freeze them for a super easy morning breakfast! I've included the recipe for this week's breakfast egg bake.

Easy Egg Bake

What you need:

12 eggs

1 and a half cups milk

1 lb sausage

1 and a half cups frozen peas

1 cup sliced mushrooms

1 cup chopped broccoli

1/2 teaspoon dried basil, plus an extra sprinkle

1/2 teaspoon dried oregano, plus an extra sprinkle

1/2 teaspoon salt

1/4 black pepper

olive oil

What you do:

First, brown the sausage in a pan with a bit of olive oil and the extra sprinkles of basil and oregano. Also, preheat your oven to 350 degrees F.

While the meat is cooking away, slice the mushrooms and chop the broccoli. I like to blanch the broccoli for a few moments, and then throwing it into a bowl of ice water. This makes the broccoli extra delicious in the final product.

Crack and beat all of the eggs in a glass bowl. Add the milk (this can be omitted if you have a dairy sensitivity) and keep beating. Toss in the veggies, add the basil, oregano, salt, and pepper. And, if you're feeling extra zippy, add some red pepper flakes.

Finally, line a 9" x 13" glass baking dish with parchment paper. Use some butter to grease the paper. Pour the egg and veggie mixture into the prepared pan. Place the baking dish in the oven on the middle rack. Bake for 35 to 40 minutes.

Remove the egg bake from the oven and allow it to cool. Cut it into individual pieces and place them onto a parchment lined baking sheet. Back up a minute. Place the pieces you plan to eat tomorrow morning in some sort of Tupperware container. Stick those in the fridge. Place the baking sheet with the other pieces of egg bake into the freezer. Once frozen, you can wrap them individually.

I typically take 2 (well, I guess 3 since Kid enjoys them!) from the freezer and allow them to thaw overnight in the fridge. You can either warm the individual slices in the microwave or quickly on the stove/in the oven.

(can you tell I've had a few issues with taking pictures while cooking lately?)